Looking for a recipe... it was chicken breast, cooked in a white sauce made with champagne?

Question

Unfortunately I cannot remember the name of the dish. It was a very rich cream sauce and may have had mushrooms in it.

It was not Creamy Marsala - that I would remember - but Im going to try that recipe because it sounds WONDERFUL!!!

Answer 1

Poulet au Champagne ~ Chicken in Champagne Cream Sauce

Here is the address: http://frenchfood.about.com/od/poultryvolaille/r/champchicken.htm

Answer 2

Hey there. You didn't have an email but you gave me the Best Answer on another question you asked, even though I didn't know the answer. Well, I got to thinking about the movie you were trying to find about the teenage girl and I got the image of the actress from European Vacation, who played the daughter, and remembered she WAS in such a movie in 1981! It's called 'Fallen Angel' and here is a link http://www.imdb.com/title/tt0082358/

Sorry to disturb you here in this catagory, but I had to tell you :-) And besides, I'm DEFINANTLY having chicken tonight now! ;-)

Answer 3

I think you're describing my favorits chicken recipe.

Creamy Chicken Marsala

4 tablespoons butter
4 skinless boneless chicken breast halves
1 can artichke hearts
1/2 lb mushrooms, sliced
1/4 cup dry marsala
1/2 cup heavy cream
1 teaspoon lemon juice
salt and pepper

Pound breasts to 1/4 inch. In large frying pan, melt 2 Tbl butter over med heat.
Add chicken and saute until lightly browned (4 min). Remove and set aside.
Melt 2 more tablespoons of butter in pan. Add mushrooms (3-5 min).
Cook until lightly browned.
Add artichoke hearts.
Add Marsala, bring to boil. Add cream and lemon juice and return to boil. Salt and pepper.
Return chicken to pan. Cook turning in sauce to finish cooking (3 minutes).
Serve over fettuccini. (Instead of pounded breasts I sometimes substitute the frozen chicken tenders--they are so small and tender pounding isn't necessary).

Not marsala. Ok here's chanpagne chicken.

6 boneless skinless chicken breasts
6 tablespoons lemon juice, freshly squeezed
ground pepper, as you like
1/4 cup butter, divided
1 tablespoon olive oil
1/4 cup shallots, diced
1/2 cup sliced mushrooms
2 medium garlic cloves, minced
3/4 cup chicken stock
3/4 cup champagne
1 1/4 cups heavy cream
chives, chopped

Pound chicken breasts to even thickness. Sprinkle with 1/2T lemon juice and pepper to your liking.
Melt 2T butter and olive oil. Saute chicken. About 2 minute on each side until nicely browned. Remove from pan.
In the same pan, melt 2T butter and saute shallots until translucent. Add garlic, scraping up brown bits from bottom of pan.
Pur in chicken stock, champagne and remainder lemon juice and mushrooms. Bring to a boil and reduce to thin glaze. Add cream and boil for 6 minute until thick.
Return chicken to pan and heat through. Sprinkle with chopped chives.